Best loved and little-known recipes, from Boston to San Francisco and in between.
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Book Description
Editorial Reviews
Amazon.com Review
If you like finny food, The Book of Chowder by Richard J. Hooker offers rich rewards in the form of recipes for more than 50 of these stew-like soups. This collection of historical recipes starts with the first fish chowder recipe published in North America, Boston Fish Chowder from the Boston Evening Post of September 23, 1751. Other offerings include a Shaker Corn Chowder from around 1900 and Dione Lucas's Manhattan Clam Chowder. Look for the Oyster and Mushroom Chowder, Salmon Chowder, Red Fish Studded Southern Louisiana Fish Chowder, and Nantucket Chicken Chowder. Despite their distinguished history, most of the chowders in this book call for just a handful of ingredients. Many cook in 30 minutes or less, making them useful as efficient one-dish meals.
Review
"A delightful collection gleaned from old and new cookbooks." -- Los Angeles Magazine
"Includes classics from Boston to San Francisco, encompassing not just fish but all the other ingredients Americans have been putting into the chowder pot since colonial days." -- Country Journal
"Includes classics from Boston to San Francisco, encompassing not just fish but all the other ingredients Americans have been putting into the chowder pot since colonial days." -- Country Journal
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Inside This Book
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First Sentence:
Chowder came to North America about two and a half centuries ago from a misty European background. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
veal chowders, codfish chowder, crackers split, common crackers, fat salt pork, chicken chowder, oyster chowder, good chowder, potato chowder, salmon chowder, pound salt pork, cups potatoes, corn chowder, chopped clams, tomato catsup Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, New England, Dione Lucas, Eliza Leslie, San Francisco, Daniel Webster, Fannie Farmer, United States, New Orleans, Roberts Brothers, Rorer's Philadelphia Cook Book, Chilton Book Company, Galahad Books, North America, The Gold Cook Book, Lincoln's Boston Cook Book, Los Angeles, Nantucket Sources, Ninety Receipts Collected Chiefly, Old Virginia, Shaker Community, The Best of Shaker Cooking, The Boston Cooking-School Cook Book New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Chowder came to North America about two and a half centuries ago from a misty European background. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
veal chowders, codfish chowder, crackers split, common crackers, fat salt pork, chicken chowder, oyster chowder, good chowder, potato chowder, salmon chowder, pound salt pork, cups potatoes, corn chowder, chopped clams, tomato catsup Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, New England, Dione Lucas, Eliza Leslie, San Francisco, Daniel Webster, Fannie Farmer, United States, New Orleans, Roberts Brothers, Rorer's Philadelphia Cook Book, Chilton Book Company, Galahad Books, North America, The Gold Cook Book, Lincoln's Boston Cook Book, Los Angeles, Nantucket Sources, Ninety Receipts Collected Chiefly, Old Virginia, Shaker Community, The Best of Shaker Cooking, The Boston Cooking-School Cook Book New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 25
books:
See all 25 books this book cites
5
books
cite this book:
- The Gold Cook Book by Louis Pullig De Gouy on 4 pages
- Shaker Cooking by Jillian Stewart on page 44, page 73, and page 79
- The Best of Shaker Cooking: Over 900 Easy-to-Prepare Favorites from Nineteenth-Century Shaker Kitchens by Amy Bess Miller on page 44, page 73, and page 79
- The Boston Cooking-School Cook Book by Fannie Merritt Farmer on page 84, page 85, and page 86
- Housekeeping in Old Virginia by Marion Cabell Tyree on page 58, and page 60
See all 25 books this book cites
- Serious Pig: An American Cook in Search of His Roots by John Thorne on page 165, and Back Matter
- The Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith on page 93, and Back Matter
- The Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith on page 95, and page 200
- New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill on page 74
- National Cookery Book (Cooking in America) by Centennial Committees Women's Centennial Committees on page 4
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